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Recipe for October

Barry Cunliffe, our resident recipe extraordinaire, has sent us another wonderful creation, perfect for Autumn!

Kirton Crumble

I have made an addition to the flapjack recipe - by making it into an alternative topping for a ‘crumble’. 

In an oven-proof serving dish put the fruit required.  The first one I did was blackberry and apple; the one I have in the oven now is (pitted) cherries. Don’t add anything to the fruit unless you really like sweet desserts!

In a large bowl, crush and mix 4 or 5 large (or 5 or 6) small peeled bananas. Then, add large and normal rolled oats and mix.  As before, a folding and cutting motion seems easiest and coats all the oats in the banana.  Add the oats a bit at a time until the mixture is even and the oats are coated and it looks like cement.

Put the banana/oats mix as a topping on the fruit and spread so it is level.

Put on a tray (to catch any spills) and into a pre-heated fan oven, 160 C for 40 minutes.  After that time, the top will start getting brown, so then cover with foil and turn the oven down to 140 C for a further 20 minutes.

When I did the blackberry and apple, and had it hot, it had a strange taste: I think that the hot banana mix is not good hot.  But once cold (in the fridge) it is a lovely dessert.  I suppose it could be served with custard, or also be covered with whipped Elmlea double cream, with or without sweetener, but I have not done this yet.  It was just nice how it was, and the dishful lasted just two days, once cold.

Best regards.

Barry